---------- Recipe via Meal-Master (tm) v7.01
  
      Title: Posole
 Categories: Mexican, Soups, Vegetables, Meats
   Servings:  6
  
     1/4 c  Vegetable Oil
       1    Clove Garlic; Finely Chopped
     1/2 lb Pork; Boneless Shoulder, *
     1/4 c  Flour; Unbleached
     1/2 c  Onion; Chopped, 1 Medium
      15 oz Pinto Beans; Drained, 1 cn
      30 oz Hominy; Drained, 1 cn
     1/4 c  Carrot; Chopped
     1/4 c  Celery; Chopped
     1/4 c  Green Chiles; Chopped
       1 T  Red Chiles; Ground
       3 c  Chicken Broth
       1 t  Salt
     1/4 t  Pepper
   1 1/2 t  Oregano Leaves; Dried
     1/4 c  Onion; Chopped, 1 small
     1/4 c  Cilantro; Fresh, Snipped
            Lime Wedges
            Tortilla Chips
  
   This dish is a traditional New Years Day stew.  It is thick with hominy,
   beans and pork.
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    *  Pork should be cut into 1/2-inch cubes.
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   Heat oil and garlic in 3-quart saucepan until oil is hot.  Coat pork with
   flour.  Cook and stir pork in oil over medium heat until brown; remove pork
   with slotted spoon and drain.  Cook and stir 1/2 Cup onion in the same
   saucepan until tender.  Stir in beans, hominy, carrot, celery, green
   chiles, ground red chiles, and broth.  Heat to boiling; reduce heat. Cover
   and simmer 10 minutes.  Stir pork, salt and pepper into vegetable mixture.
   Heat to boiling; reduce heat.  Cover and simmer 30 minutes. Sprinkle with
   oregano, 1/4 cup of onion and the cilantro.  Serve with lime wedges and
   tortilla chips.
  
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